Sorrel Leaves Upma Recipe, How To Make Sorrel Leaves Upma Recipe

Sorrel leaves upma is a breakfast recipe. Gongura leaves have sour taste and are rich in vitamins, anti-oxidants.

Upma is a kind of South Indian, Maharashtrian and Sri Lankan breakfast meal, prepared like a thick porridge. Upma is really a delicious breakfast with fast cooking types of grains like rough semolina, rice cereal, or rice flakes. A variety of spices and/or veggies will often be added in throughout the cooking, based upon specific choices. Nowadays, it's well...
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About Recipe

How to make SORREL LEAVES UPMA

(9 ratings)

1 reviews so far

Prep time5 mins

Cook time10 mins

Total time15 mins

Author : Vahchef
Main Ingredient : Sorrel leaves

Servings : 4 persons
Published date : September 21, 2018

Ingredients used in SORREL LEAVES UPMA

• Semolina - 1 cup.

• Semiya - 3/4 cup.

• Butter - 2 0.

• Mustard seeds - 1/2 tea spoon.

• Ginger(finely chopped) - 1/2 tea spoon.

• Cashew nuts(chopped) - 1 tea spoon.

• Onions(chopped) - 1/4 cup.

• Chana dal - 1/2 tea spoon.

• Urad dal - 1/2 tea spoon.

• Asafoetida - 1 pinch.

• Green chillies - 2-3 numbers.

• Oil - 2-3 tablespoons.

• Sorrel leaves - 2 bunch.

• Salt - to taste.

• Curry leaves - 1 spring.

Method:

Take a pan and add semolina, semiya and dry roast it, transfer into a plate.

Now sorrel leaves upma is ready to serve plain or with any pickle or yogurt.

Cooking with images

Articles

Upma is a kind of South Indian, Maharashtrian and Sri Lankan breakfast meal, prepared like a thick porridge. Upma is really a delicious breakfast with fast cooking types of grains like rough semolina, rice cereal, or rice flakes. A variety of spices and/or veggies will often be added in throughout the cooking, based upon specific choices. Nowadays, it's well-liked in most areas of India and it is prepared in numerous methods.

Upma is an easy make dish that is ideal for beginners. The flavor isn’t very strong or powerful that makes it a fantastic dish for Indian cuisine first-timers. The authenticity of the dish will inspire hunt for the dishes and break the concept that Indian food is only able to be enjoyed from the restaurant. This easy recipe can be modified and altered based on an individual's flavor that allows for creativity with the cooking.

A basic Upma is made from semolina and requires nearly 10 mins to prepare. It uses not much oil/butter, which makes it one of the most preferred, healthy and satisfying breakfasts in South India

The Rice Upma, generally well-known in Tamil Nadu and southern regions of Karnataka is known as Akki Tari Uppittu (Rice coarse flour). A different variation of upma is prepared with grated coconuts rather than onions, particularly on holy days, when onion is avoided. This kind of upma is mostly smeared with ghee by the end of preparation

A large number of versions of Upma are made with ground wheat and rice of various grain size, vermicelli, Durum wheat semolina or pearl sago. A variety of veggies may be added in, and can be garnished with various beans (raw or sprouted), cashew and peanuts. For the variant known as masala upma (referred to as 'Kharabath' in Karnataka), sambar masala or garam masala is added along with red chili powder, rather than green chilies.

A bowl of Spicy Upma and coffee or Tea goes very well together. We can also serve this dish in small parties or get together.